1 3/4 c. sifted Swan Down self rising cake flour
1/4 tsp. baking soda
1/3 c. shortening
1 1/2 c. sugar
3 eggs, unbeaten
3 sq. chocolate, melted
1 1/4 c. milk
1 tsp. vanilla

Sift flour with soda and set aside. In a separate bowl cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs, one at a time to shortening mix beating after each is added. Stir in chocolate. Add flour to shortening mix alternately with milk, in small amounts. Beat after each additional until smooth. Add vanilla and blend. Pour into two 9 inch layer pans or 13 x 9 x 2 inch pan. Line bottom of pan with wax paper. Bake at 350 degree for about 30 minutes. Cool before frosting.

MOCHA BUTTER FROSTING:

6 tbsp. butter (3/4 stick)
1/8 tsp. salt
3 c. confectioners sugar
1 tsp. vanilla
2 tbsp. cocoa
1 tbsp. instant coffee
4-5 tbsp. milk

Dissolve instant coffee in milk and add all other ingredients. Beat at high speed for 1 minute.